My Thanksgivings Smoke out... Usually do this on Black Friday... But trying to do tree trimming then. Brining with 2 Quarts of Buttermilk and 2 Quarts of Water with some rub stirred in overnight 5:30 a.m. at 225F Bacon Weave 8:30 a.m. bumped up to 300F Bacon Weave didn't quite transfer like I thought it should have... 2 PM ... Done... 163F with a carry over to 165F Nice Smoke Penetration The End Goal... Comfort Food... The Graph... The one dip was the bacon weave and the other dip was the rotation of the birds
Tastes better than it looked in that picture. It was a little salty so need to tone it down a bit on the next one , maybe less salt or a soaking after curing. Not terrible though.
Chvymn99 that soup looks really good! buzz-saw did you rinse the bellies after curing? Sometimes that can help with the salt.
Got back a few hrs ago from deer camp in NY. We didn't end up killing any bucks but boy did we eat good! These were probably some of the best ny strips I've ever cooked. They were 1.5" thick so cooking them on the griddle was tricky but I gave em about 7mins per side on high heat and then set them on the low side of the griddle until they were 130⁰ internal temp. The seafood pasta was cooked by one of the other guys but I ate almost three plate fulls!
I did rinse them after the cure under cold running water , didn't know if a soak for a couple hours might help before smoking. It is salty but not unbearable , it is bacon after all. Had some last night and it didn't seem as salty as the previous night. Maybe my taste was just off the night before.
Beautiful looking steaks, and the seafood past looks tasty. But I'm not sure how I'd like sitting on a deer stand after three plates of that.....that looks like it could cause some turmoil...
I definitely shouldn't have eaten three plates. Mistakes were made and emergency measures were taken while up on the mountain . Just happy I packed TP and didn't have to lose a sock.
Outstanding!!!! I did my annual two turkey smoke, came out fantastic and was a hit once again, juicy as can be and that smoke flavor is just exceptional. I am absolutely loving your buttermilk brine, just recently read an article about using buttermilk, do you notice a big difference in flavor, moisture, etc...? I do a typical simple water/salt brine but always looking to experiment. I am also loving your bacon on top, that is absolutely going on my smoked turkeys next year, great job!! Sounds crazy but my wife and I always make notes after hosting the holidays, always trying to improve the flow of he holiday, make it more comfortable for guests. It also without a doubt makes it easier because I truly do forget what the hec I did the year before.
